Energy Bites

1/2 cup nut butter of choice (we prefer Smuckers Naturals)
1/3 cup honey
1 cup Old Fashioned Oats
1 1/2 cup of nuts of choice (sesame, poppy, pecan, walnut, coconut)
2 tsp pure vanilla extract
pinch of sea salt

Combine in a food processor until well ground and it becomes smooth and thick.  Form into balls.  Enjoy.  We keep them in the freezer to place in the school lunches.  These gift well too.  Several in a wide mouth mason jar present well with a gift tag and some twine.

Guiltless Delicious Granola Bars

This recipe hits it out of the park....When enjoying these, I have to remind myself that they are healthy!  Truly a treat and an indulgent one at that!!!!

THIS RECIPE AGAIN PROOVES THAT HEALTHY CAN BE VERY YUMMY!!!! 


I chose to use my homemade granola in place of the nut mixture to incorporate the crispiness of the baked granola.  Also I used olive oil in this recipe because I find coconut oil to be a strong flavor.  I am thrilled however to have finally found a granola recipe that pleases my man clan. 

Combine in small sauce pan. Heat until pourable. Do not boil.
1/4 cup coconut oil
1/4 cup olive oil
2/3 cup local honey
1 cup natural peanut butter or almond butter


Combine dry ingredients in a large bowl.
2 cups quick oats
1 cup (total) of your choice sunflower seeds, flax seeds, dried fruit bits, carob chips
(I use 1 cup of my homemade granola)
1 cup organic brown rice cereal crisps
(Erewhon Organic Crispy Brown Rice found in organic food section at Walmart)
1/8 -1/4 cup carob chips (optional)


Pour honey, oil and PB mixture over oat mixture and combine well...refrain from eating it by the spoonful warm...Soooo delic!  The best decription yet is..."it is like the combination of a peanut butter rice crispy treat and a granola bar."
My inspiration for this recipe came from Laura at Heavenly Homemakers....

Cappuccino Pie

Preparing for our church's annual Bible conference. All the ladies are asked to bring a dessert to each meal. That totals 5 desserts. I am anticipating my kitchen will be in the midst of remodeling in the coming weeks. I have started getting my desserts prepared and in the freezer. This cappuccino pie has been a requested favorite of many for several years.




All the ingredients you will need:




Pour cold milk into a cold bowl.

Pour pudding mix into cold milk....


Add almond extract or flavoring.

(Take note of my beautiful new Demarle measuring spoon! I love this set of measuring tools. All the spoons have a round end and a oval end. This design has proved to be oh, so very practical! Sometimes the round spoons will not fit into the spice jar. Also, having two tsp on the same spoon is efficient when taking cough syrup upstairs to the boys...can dose 2 of the boys with the same spoon.) It is the little things in life....huh?!?!


Add instant coffee. Usually I have a jar of instant just for this recipe...It works well in making cappuccino smoothies too! I got these single serving packets (probably free) from CVS.


Precisely measure or appoximate with a dollop from a spatula 1 cup of cool whip into pudding mix.





Mix on medium until well blended.

Open the oreo pie crust. Be sure to look at the included recipes. I found this one on one of those labels. The label needs to be taken off if you intend to put the lid back on the pie. If you don't do it, the label will get in your pie...ewww gross! You don't want that to happen.



Pour into the Oreo pie crust.


The pie can be garnished with almonds or grated Hersey bars.